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Chianti and More for Traditional Italian Dishes

David Tanis shares his recipe for saltimbocca chicken in his column, City Kitchen. Here are some thoughts on what to drink with that dish; share your suggestions in the comments section below.

And to Drink…

Eric Asimov, the wine critic for The New York Times, suggests a drink pairing for one of the week’s recipes.

Nostalgia for old-fashioned Italian restaurants does not extend to the wine. The choices today are infinitely better than the fiasco, as the basket-clothed bottle is known. But Chianti is still the right idea, although it’s far from the only choice. Other sangiovese-based wines, like Rosso di Montalcino, would be great. As would vibrant Sicilian reds like nerello mascaleses from Mount Etna and Cerasuolos di Vittoria, or lively barberas, Valpolicellas, even lesser nebbiolos — you get the idea. And don’t rule out whites with good acidity, like Falanghina or Fiano di Avellino from Campania. Bubbles? How about Franciacorta brut, made using the Champagne method.

What would you pair with this chicken dish? Tell us your suggestions below.